Small-batch Pumpkin Snickerdoodles

Name: Small-batch Pumpkin Snickerdoodles
Prep time: 10 min
Cook time: 11 min
Total time: 31 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Granulated Sugar (2 tablespoons (25g) granulated sugar + 1/4 cup (50g) granulated sugar); 2 ½ tsp Cinnamon (2 teaspoons ground cinnamon + 1/2 teaspoon ground cinnamon (*)); 1 cup All-Purpose Flour (1 cup (120g) all-purpose flour (measured by weight or using the spoon and sweep method*)); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ¼ tsp Cream Of Tartar (1/4 teaspoon cream of tartar); ¼ tsp Table Salt (1/4 teaspoon salt); 0.13 tsp Ginger (1/8 teaspoon ground ginger); 0.13 tsp Ground Cloves (1/8 teaspoon ground cloves); 0.13 tsp Ground allspice (1/8 teaspoon ground allspice); 0 pieces Nutmeg (Pinch of ground nutmeg); 4 tbsp Unsalted Butter (4 tablespoons (57g) unsalted butter (melted and slightly cooled*)); ¼ cup Brown Sugar (1/4 cup (50g) brown sugar); 1 piece Egg Yolks (1 large egg yolk); 2 tbsp Pumpkin Purée (2 tablespoons (30g) canned pumpkin puree); ½ tsp Vanilla (1/2 teaspoon vanilla extract)

Small-batch Pumpkin Snickerdoodles - Dessert (American)

31 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal

Ingredients

For 8 servings

Granulated Sugar2 tbsp · 2 tablespoons (25g) granulated sugar + 1/4 cup (50g) granulated sugar
Cinnamon2 ½ tsp · 2 teaspoons ground cinnamon + 1/2 teaspoon ground cinnamon (*)
All-Purpose Flour1 cup · 1 cup (120g) all-purpose flour (measured by weight or using the spoon and sweep method*)
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Cream Of Tartar¼ tsp · 1/4 teaspoon cream of tartar
Table Salt¼ tsp · 1/4 teaspoon salt
Ginger0.13 tsp · 1/8 teaspoon ground ginger
Ground Cloves0.13 tsp · 1/8 teaspoon ground cloves
Ground allspice0.13 tsp · 1/8 teaspoon ground allspice
Nutmeg0 pieces · Pinch of ground nutmeg
Unsalted Butter4 tbsp · 4 tablespoons (57g) unsalted butter (melted and slightly cooled*)
Brown Sugar¼ cup · 1/4 cup (50g) brown sugar
Egg Yolks1 piece · 1 large egg yolk
Pumpkin Purée2 tbsp · 2 tablespoons (30g) canned pumpkin puree
Vanilla½ tsp · 1/2 teaspoon vanilla extract

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Steps

1Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
2In a small bowl, stir together sugar and cinnamon. Set aside.
3In a small bowl, whisk together flour, baking soda, cream of tartar, salt, and spices. Set aside.
4In a medium bowl, combine melted butter, granulated sugar, and brown sugar, and whisk until well-combined. Add egg yolk, canned pumpkin, and vanilla extract and whisk until smooth.
5Switch to a spoon and stir in the flour mixture until just combined. Scoop rounded spoonfuls of dough (this should make 8 cookies) and roll your dough into a ball.
6Roll dough balls in the cinnamon-sugar mixture until completely covered.
7Place dough on the prepared cookie sheet and use the palm of your hand to smash the dough to 1/2-inch thickness.
8Bake for 10 to 13 minutes, until the cookies look set.
9Allow cookies to cool on the baking sheet for 10 minutes, until cool enough to handle and transfer to a cooling rack.
10Serve and enjoy!